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Friday, July 13, 2012

The stuffed mini pepper kabobs that
I made the other day made me crave stuffed bell peppers, one of my
childhood favorites. My usual recipe is a little more drawn out but I
took some short cuts on this one. You could also do this in your
kitchen using your stove top and oven but you won't get the extra flavor
of fire roasting. Unless you catch your oven on fire.....

Preheat a charcoal grill to 350f (medium heat). I added two chunks of mesquite wood.

Par-cook the peppers. Cook over direct heat about 1 minute per side and then place in a covered bowl for 5 minutes.*

Brown the chorizo in a skillet, adding the onions about 3 minutes after starting the beef.

Add the chorizo and onion to the cooked rice. Add one half of the cheese and stir the whole mixture together.

Slice the top of each pepper off and remove seeds. Fill with the rice mixture.

Mix the ketchup, Worcestershire sauce, Fiery 5 Pepper, and oregano together. Spoon over the top of the stuffed peppers.

Use an indirect heat set up to roast your stuffed peppers for 30 minutes.

Top the peppers with the remaining cheese and cook another 10-15 minutes until the cheese is melted.

Remove, let cool for 5-10 minutes before serving, they will be hot.

Notes

Mexican chorizo - this is the raw style, not the cured Spanish chorizo.

I used a packaged mix, one of my cheats.

Peppers - You aren't trying to char and blister the skin off of the
peppers here like you would normally. You are just trying to pre-cook
them a little bit so they'll be tender at the end.

The Fiery 5 Pepper adds a punch to the glaze.

Have everything ready because it goes quickly during prep.

Manchego - This briny hard sheep's milk cheese is nicely suited with the
chorizo. If you can't find Manchego, you could use monterey jack
cheese instead.

Grilling on a skillet. Skillereting? Grilleting?

I cooked mine in a stoneware pan, those are ideal for indirect grilling.

Cover liberally with the cheese.

I served them with slices of seasoned avocado.

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Also - don't forget to join me at the Grill Mates Grillerhood for fun stuff from McCormick. I just downloaded a hot grilling wallpaper for my laptop:

I know, I'm a dork. They also have ring tones, recipes, and other stuff each week, check it out.

[Standard Disclaimer] I have received compensation for this post from representatives of McCormick Grill Mates.

14 comments:

I have fond memories of eating stuffed bell peppers too. Our family version was bland. A ground beef and rice version with tomato sauce. Still, I loved it. I make stuffed bell peppers more often now and my favorite ingredient to add is chorizo, rice and black beans.

Great stuff as usual. I have never had a stuffed pepper, now this is a bucket list thing. Also shortcuts are a great thing. I'm starting to work on my photo skills and really appreciate great food photos.